Crab Cakes With Cheddar Cheese Sauce
|Chopped onion||1⁄4 Cup (4 tbs)|
|Finely shredded carrot||1⁄4 Cup (4 tbs)|
|Chopped green pepper||2 Tablespoon|
|Snipped fresh parsley||2 Teaspoon|
|Canned crab meat||6 Ounce, rinsed, drained and cartilage removed (1 Can)|
|Oyster crackers||1 1⁄2 Cup (24 tbs), crushed|
|Egg||1 , beaten|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Dijon mustard||1 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Cornflake crumbs||1⁄2 Cup (8 tbs)|
|Cheddar cheese sauce|
|All purpose flour||2 Tablespoon|
|Dijon mustard||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
For crab cakes, in medium mixing bowl, combine butter, onion, carrot, green pepper and parsley.
Microwave at High for 2 to 3 minutes, or until vegetables are tender, stirring once.
Add remaining crab cake ingredients, except cornflake crumbs.
Shape into 4 patties, about 1 inch thick.
Dip both sides of each patty in cornflake crumbs, pressing lightly to coat.
Arrange on roasting rack.
For sauce, place butter in 4-cup measure.
Microwave at High for 45 seconds to 1 minute, or until butter melts.
Stir in flour, salt, cayenne and mustard.
Blend in milk.
Microwave at High for 3 to 4 minutes, or until mixture thickens and bubbles, stirring after every minute.
Stir in cheese until melted.
For crab cakes, microwave at 70% (Medium High) for 5 to 9 minutes, or until firm, rotating rack after every 3 minutes.